For a deeper smoky flavor, use wood chips like hickory or mesquite. Ensure the chicken is completely thawed before smoking for even cooking. A meat thermometer is essential for accurately monitoring the internal temperature of the chicken. Adjust the amount of cayenne pepper to your desired level of spice.
Smoked Whole Chicken
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PREP TIME15 mins
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COOK TIME3 hrs 45 mins
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TOTAL TIME4 hrs 10 mins
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SERVING6 People
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VIEWS16
Embark on a culinary journey with this recipe for a perfectly smoked whole chicken. The carefully crafted dry rub enhances the natural flavors of the chicken without overpowering it, resulting in a succulent and deeply satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol133 mg
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Fiber3 g
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Protein45 g
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Saturated Fat3 g
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Sodium1118 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Preheat a smoker to 250 degrees F (120 degrees C). (15 minutes)
02
Step
5 mins
In a large mixing bowl, combine paprika, chili powder, cayenne pepper, black pepper, dried thyme, garlic powder, onion powder, and kosher salt. Whisk together until thoroughly combined, ensuring there are no clumps. (5 minutes)
03
Step
10 mins
Prepare the chicken by spatchcocking it: Place the chicken breast-down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, starting from the tail end. Remove the backbone. Open the chicken like a book and turn it breast-side up. Press down firmly on both sides of the breast until you hear a crack, flattening the chicken. (10 minutes)
04
Step
5 mins
Generously rub the prepared seasoning blend all over the chicken, ensuring every part is coated evenly. Pay special attention to the underside and inside of the chicken. (5 minutes)
05
Step
3 hrs 30 mins
Place the seasoned chicken in the preheated smoker. Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C). (3.5 hours)
06
Step
15 mins
Increase the smoker's temperature to 350-400 degrees F (175-200 degrees C) to crisp up the skin. Continue smoking until the internal temperature reaches 160 degrees F (71 degrees C). (15 minutes)
07
Step
10 mins
Remove the chicken from the smoker and cover it loosely with aluminum foil. Allow the chicken to rest for 10 minutes, during which time the internal temperature will continue to rise to 165 degrees F (74 degrees C). (10 minutes)
08
StepCarve the smoked chicken and serve immediately. Enjoy the flavorful, tender meat.
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Erich Ankunding
Jun 27, 2025I added a little brown sugar to the rub for a touch of sweetness, and it was amazing!
Vanessa Davis
Jun 22, 2025I've made this several times and it's always a hit. The spatchcocking method really helps the chicken cook evenly.
Harley Schoen
May 26, 2025The instructions were clear and easy to follow, even for a beginner smoker like me. I'll definitely be making this again!
Sienna Gleason
May 24, 2025This recipe is fantastic! The rub is perfectly balanced and the chicken came out so juicy and flavorful.